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–+ servings

Easy Black Lentils (Beluga Lentils)

These easy black lentils cook fast, pack a serious high-fiber punch, and unlike other lentils, hold their shape without turning mushy. Enjoy them warm from the pan or served cold as a salad, paired with any vegetable, meat or seafood main.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Salad, Side Dish
Cuisine American
Servings 4
Calories 208 kcal

Ingredients
 
 

  • 1 cup Black (Beluga) Lentils
  • 3 cups Vegetable Stock - or water
  • 1 small Onion - finely diced
  • 1 clove Garlic - crushed
  • 1 Bay Leaf - optional but recommended
  • 1 tbsp Olive Oil
  • Sea Salt and Black Pepper
  • Splash Balsamic Vinegar
  • ¼ cup Greek Yogurt
  • 1 tbsp Fresh Parsley - chopped, to garnish

Instructions
 

  • Rinse the lentils under cold water. You do not need to soak them.
  • Add the rinsed lentils, vegetable stock, finely diced onion, minced garlic, bay leaf and salt and pepper to a saucepan.
  • Bring to a boil, then reduce to a gentle simmer.
  • Cook uncovered for around 20 to 25 minutes, until the lentils are tender but still holding their shape.
  • Drain off excess liquid if needed (all the liquid may have absorbed which is fine) and remove bay leaf.
  • Finish by stirring in the olive oil and balsamic vinegar.
  • Taste and season again with salt and pepper if needed.
  • Spoon the Greek yogurt on top of the lentils and spinkle over the fresh parsley to garnish.

Nutrition

Calories: 208kcalCarbohydrates: 30gProtein: 14gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 714mgPotassium: 52mgFiber: 10gSugar: 3gVitamin A: 465IUVitamin C: 5mgCalcium: 51mgIron: 4mg
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.
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